Sweet Potato and Sage-Butter Casserole Recipe
Here is a savory take on the traditional sweet potato casserole. My husband isn’t a huge fan of marshmallows, and he really isn’t a fan of sweets, but sweet potatoes are soooo good for you! So this is my attempt to get him to eat some sweet potatoes this Thanksgiving.
Recipe adapted from Martha Stewart Living, November 2009
Serves 6-8 people
2 pounds sweet potatoes, peeled and cubed
1 pound Yukon gold potatoes, peeled and cubed
1 stick unsalted butter OR 8 TBSP margarine, PLUS 2 tbsp – melted
2 TBSP fresh sage, chopped
1 1/2 cups skim milk, warmed
Course Salt and fresh ground pepper
1 cup prepared Italian breadcrumbs to save time OR if you are feeling up to it, you can make your own
1. Place sweet potatoes and Yukon potatoes in a large saucepan, cover with water, and season with salt. Bring to a boil; reduce heat, and simmer until potatoes are tender, about 9 minutes. Drain; mash with a potato masher OR pass through a ricer into a bowl if you have it.
2. Preheat the oven to 375 degrees. Melt 8 tbsp of butter in a small saucepan over medium heat, swirling occasionally until golden brown, 5-7 minutes. Remove from heat, add 2 TBSP of sage. Stir butter mixture and milk into potatoes. Season with salt and pepper. Transfer to a 2-quart casserole dish. (Can be made 2 days ahead up until this point).
3. Combine breadcrumbs with 2 TBSP of melted butter. Season with salt and pepper. Toss to combine.
4. Top potato mixture with breadcrumbs. Bake, uncovered, until bubbling around the edges and breadcrumbs are golden brown, roughly 30-40 minutes depending on your oven. If you’re breadcrumbs are browning too quickly, loosely cover with foil. Let stand, uncovered, for 10 minutes before serving.
*Picture to come*